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–+ servings

Crêpes Suzette

Desserts
The classic French dessert: thin, delicate crêpes (pancakes) bathed in a buttery orange sauce and flambéed with Grand Marnier. Ridiculously good, and surprisingly straightforward to make at home.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 4

Ingredients 

For the crêpes
For the orange sauce
  • 100 gr unsalted butter at room temperature
  • 50 gr caster sugar
  • 2 orange zest finely grated
  • 100 ml orange juice
  • 2 tbsp Grand Marnier
  • 3 tbsp Grand Marnier for flambéing optional

Equipment

Instructions

1. Make the pancake batter

  1. In a mixing jug, whisk together the flour, salt, and sugar. Make a well in the centre and crack in the eggs. Start whisking from the middle, gradually incorporating the flour from the sides. Add the milk bit by bit, don't rush it or you'll get lumps. Whisk in the melted butter, Grand Marnier, and orange zest until you've got a smooth batter about the consistency of single cream. Cover and stick it in the fridge for an hour.

2. Cook the pancakes

  1. Heat your frying or crêpe pan over medium-high heat and brush it lightly with butter. Pour in a small ladle full of batter, tilting the pan immediately to spread it thin and even. Cook for about a minute until the edges start to lift and the bottom's golden. Flip it and cook the other side for 30 seconds. Stack the finished crêpes on a plate. You should get about 12 crêpes. Brush the pan with butter between each one.

3. Make the orange butter sauce

  1. In a large frying pan, melt the butter with the sugar over medium heat. When it starts to bubble and turn golden (about 3 minutes), add the orange zest and juice. Let it bubble away for 2-3 minutes until it thickens slightly and looks glossy. Stir in the 2 tablespoons of Grand Marnier.

4. Coat the pancakes

  1. Take a pancake, fold it in half, then in half again to make a triangle. Dip it in the orange sauce, turning it to coat both sides. Tuck it to the side of the pan. Repeat with the remaining pancakes, arranging them in a single layer (you might need to work in batches).

5. Flambé (optional but brilliant)

  1. If you want to do the full theatrical number, warm 2-3 tablespoons of Grand Marnier in a small pan or ladle. Remove the pancakes pan from the heat, pour the warmed Grand Marnier over the crêpes, and carefully light it with a long match or lighter. Let the flames die down naturally, takes about 30 seconds.

6. Serve immediately

  1. Plate up 3 pancakes per person, drizzle with extra sauce from the pan, and serve whilst hot. Some people add vanilla ice cream on the side, though I reckon that's gilding the lily.

Notes

  • You can cook the pancakes a few hours in advance. Stack them with greaseproof paper between each one and keep them covered. The orange butter can be made ahead too and gently rewarmed, just don't let it boil once the butter's in or it'll split.
  • No Grand Marnier? Cointreau works brilliantly, as does any orange liqueur. The original Escoffier recipe used Curaçao. In a pinch, use extra orange juice and a splash of brandy.
  • Flambé safety! Keep your face and hair well back when you light it. Make sure there's nothing flammable nearby. The alcohol will burn off quickly and it's mostly for show, the flavour doesn't change drastically if you skip this step.
  • If your pancake batter's too thick after resting, add a splash more milk. It should pour easily and spread thinly across the pan.
  • In case of lumps in the batter, pass the batter through a fine sieve. Or just whisk harder next time and add the liquid more gradually.